


SF 

£63- 

iM'fi Treatise on ^tarters 




Glass 



Book 






CopyriglitlSi 



COPYRIGHT DEPOSIT. 



/ ur^"- / 



A TREATISE on Commercial 
"* Starters in Butter and Cheese 
Making. <& <& 



«£«£«£ 



by MARTIN H. METER 



Formerly Assistant in Dairying and Instructor in Practical 
Creamery Buttermaking at the University of Wisconsin, 
Madison, Wisconsin. 



<$p 



Q>£> 



PUBLISHED BY 

CHR. HANSEN'S LABORATORY 

LITTLE FALLS, N. Y. 



^$ 



Copyrighted by 

MARTIN H. MEYER 

October, IqOq 



©CI.A251418 



PAGE THREE 



PUBLISHERS' INTRODUCTION. 

It is all very well for manufacturers of a specialty 
like a pure culture of Lactic Ferment to work out from 
laboratory tests, directions and rules for its application 
in the creamery and the cheese factory. But when the 
practical dairyman is confronted with the actual work 
and possibly meets with difficulties not anticipated by 
the scientist, he is apt to be puzzled and to find fault 
with the preparation. In the dairy business there is 
perhaps no other work that requires so much practice 
combined with good common sense as the preparation 
of the starter, and this is especially true in creamery 
butter making. No one is qualified to give directions 
and advice in regard to this work who has not had a 
thorough training and long experience in this particular 
line. 

It is therefore with genuine satisfaction that we avail 
ourselves of the permission of the author of this pamph- 
let, Mr. Martin H. Meyer, to publish in advance his 
treatise which we understand is a chapter from a 
practical handbook in butter making soon to be issued. 
With his training as a practical butter maker, an in- 
structor at the dairy school, and an extensive traveler 
among the creameries, perhaps few men are better quali- 
fied to give advice as to the preparation of the starter, 
and as this is practically the first attempt of a com- 
prehensive treatise on this important subject we feel 
sure that all progressive dairymen will hail it with de- 
light. CHR. HANSEN'S LABORATORY. 



FOREWORD 



During the last decade the use of commercial starters 
in American butter and cheese making has become in- 
dispensable in the production of first-class butter and 
cheese. 

A greater practical knowledge of the use, propagation 
and perpetuation of lactic acid fermentations is not only 
considered advisable but essential in modern dairy- 
education. Our aim is to increase the knowledge of the 
use of commercial starters and this can best be accom- 
plished by learning from each other's experience. 

In view of the great importance of the use of lactic 
ferment cultures in dairying a few plain, reliable, tried 
and tested facts are presented in this booklet for the 
reader's kindly consideration. 

MARTIN H. MEYER. 
Sept. i, 1909. 



PAGE FIVE 



COMMERCIAL STARTERS IN BUTTER AND CHEESE 
MAKING. 



Success in Butter and Cheese making Rests Primarily 
Upon the Extent of Our Knowledge of the Funda- 
mental Principles Involved in Controlling Lactic Acid 
Fermentations. 

In proportion as we gain knowledge of the use of a 
pure Lactic Ferment Culture in butter or cheese making 
do our methods change and readjust themselves to 
changed conditions. Where improper methods still 
prevail financial returns are less and poor quality of 
butter and cheese is not uncommon. Even with 
modern methods of manufacture there are times when 
the quality of butter and cheese is not as good as it 
might be. This in a measure is due to the lack of 
knowledge of a wonderful flavor-producing organism 
caUed the Lactic Acid germ. This little plant is today 
looked upon as the greatest money-making organism of 
any affecting milk and its products. The lactic acid 
germ is the most vigorous germ, under normal tempera- 
tures with which the dairyman has to deal and when 
properly cared for it is his best friend and is used as a 
medium through which a great many difficulties arising 
from abnormal fermentation in milk or cream may be 
overcome. By its careful use abnormal fermentations 
affecting the quality of butter and cheese may readily be 
prevented and the best flavor insured. It is known to 
both butter and cheese makers that by using a good 



pure culture of Lactic Ferment in the manufacture of 
their products, the value has been increased from one to 
two cents a pound; in some cases as much as five cents. 

COMMERCIAL STARTERS IN BUTTER MAKING. 

Butter making today without a starter is like running 
machinery without oil. Whenever a prosperous cream- 
eryman is found you are sure to find that a commercial 
starter is used in the manufacture of his butter because 
pure lactic acid enhances the keeping quality of butter. 

Various methods of handling and souring cream have 
been tried but so far the best results have been obtained 
by using a large quantity of a pure starter, and ripening 
the cream to about .55% acidity. Lactic acid acts as 
a germicide on obnoxious germs and prevents the devel- 
opment of bad flavors and taints present in cream 
or milk. 

A good Lactic Ferment is a great purifier and should 
be used by every butter maker. Gas or yeast organisms 
have an injurious effect on the aroma, flavor and body 
of butter 

As a further proof of the value of a pure lactic acid 
culture in butter making I may mention that at the 
Educational Scoring Exhibitions now carried on in all 
dairy states the highest average scores are, in every 
instance, received by exhibitors of butter and cheese 
who use a pure culture. 



PAGE SEVEN 



COMMERCIAL STARTERS IN CHEESE MAKING. 

Among modern developments in the art of cheese 
making there is perhaps no other one factor which 
influences the quality of the product to a greater extent 
than the use of a good commercial starter. Recent 
experience seems to demonstrate the fact that success- 
fully prepared and properly used, starters are invaluable 
in modern cheddar cheese making. It is today a uni- 
versally recognized fact among up-to-date cheese 
makers, that a good commercial starter is one of the 
main factors in controlling abnormal fermentations in 
cheese. 

Prof. F. C. Harrison's experiments show that gas 
producing bacteria produce a bad odor and flavor and 
also cause a mottled appearance in cheese. When gas 
producing bacteria were present the good effect of the 
lactic acid starter was very noticeable and caused a 
great improvement in the flavor and appearance of 
the cheese. We know also that when abnormal fer- 
mentations predominate the flavor and texture are to a 
greater or less extent impaired. It is evident that some 
controlling factor is essential when we consider that in 
some cases cheddar cheese has been known to actually 
"walk off the shelves." It is necessary then in order 
that this stage of fermentation may not be reached, 
that a pure, especially selected lactic acid culture be 
used. 



PAGE EIGHT 



CONDENSED DIRECTIONS FOR BUILDING UP THE 
STARTOLINE AND STARTER FROM A PURE 
CULTURE OF LACTIC FERMENT. 

(a) — Preparing the Startoline or Mother Start- 
er. 

i. First we inoculate a small quantity of pasteurized 
milk with a pure culture of lactic ferment, known in 
the market as Lactic Ferment Culture. This when co- 
agulated makes the first propagation and is called 
Startoline. Startoline is the small quantity from which 
larger quantities are grown. 

2 . The next day when this milk is sour or sufficiently 
ripened a small quantity of it is added to fresh pasteuriz- 
ed milk. This is the second propagation. 

3. A third propagation is made in the same way, 
by adding a little of the second propagation to pasteuriz- 
ed milk, a fourth in the same way and so on day after day 
until the starter shows signs of deterioration when it 
becomes necessary to prepare a new batch of startoline 
with a fresh commercial starter. 

(b) — Preparing the Starter. 

While the propagation of Startoline is carried on day 
after day for an indefinite time as before indicated, a 
sufficient quantity of it should be prepared every day 
after the second or third propagation, not only to 
perpetuate the startoline itself but also to inoculate the 
starter milk. The starter when fully ripened is used 



PAGE NINE 



in the cream for butter making or the milk for cheese 
making. 

In carrying out the processes as outlined above the 
first thing to be taken into consideration is : 

THE SELECTION OF MILK, 

To obtain the best results it is necessary to use only 
the cleanest, sweetest and freshest milk, from a healthy 
herd and from one having few strippers. Stripper milk 
being too viscous and lacking fine flavor is not as good 
for starter making as fresher cow's milk. Mixed milk 
as it is generally delivered at the creamery or cheese 
factory is unsatisfactory for making a first-class starter. 
The best milk, either evening or morning milk should 
be used. An observant operator soon learns which of 
his patrons brings the best milk for starter making and 
this is the milk to use. Milk having an old taste will 
impart the same to the starter. In fact defective milk 
will produce a defective starter even though the best of 
care has been exercised in the handling of it. An 
experienced butter or cheese maker soon learns how to 
tell old or kept over milk from new or fresh milk even 
though both are cold. The new or morning milk always 
is roft and velvety to the palate, while old milk is harsh 
to the palate and lacks fineness of flavor. 

PREPARING MILK FOR THE FIRST PROPAGA- 
TION. 

The preparation of milk for the propagation of a 
pure culture is very simple. Select two quarts of good 



sweet whole milk or skim milk for this purpose. (Either 
may be used satisfactorily but sweet whole milk gives 
the start oline more of a smooth, pleasing taste than 
skim milk does) . Set two vessels each containing one 
quart of milk into water and heat it to 170 F. — 190 F. 
and hold at this temperature for about forty minutes. 
Cool quickly to 8o° F. and it is then ready for the ad- 
dition of the pure culture. For very large creameries use 
a large sized bottle of pure culture and use one gallon of 
milk divided into two jars of two quarts each. An excel- 
lent method is to place the jars of selected milk in a 
steam tight, wooden, tin-lined box the temperature of 
which can be perfectly regulated and pasteurization as- 
sured. Another method is to tie parchment paper over 
the necks of the jars and then place the jars on a shelf 
through which steam is conducted. Turn a large tin 
pail over them, turn on the steam and heat as men- 
tioned above. Then cool by placing the jars first 
in warm water (to avoid breaking them) and then 
gradually running cold water around them. 

ADDING THE LACTIC FERMENT CULTURE. 

When the milk is prepared as previously directed get 
the little bottle of pure culture, clean the sealing wax 
carefully from the neck of the bottle and empty one- 
half of the contents into each bottle of the pasteurized 
milk. Now close the jars or vessels containing the milk 
being careful not to get any dust or impurities into the 
milk. Shake the jars five or six times at intervals of 



PAGE ELEVEN 



three or four minutes, then let stand at a temperature of 
about 8o° F. until nicely coagulated. This is called the 
first generation and each consecutive propagation is 
one generation. Thirty consecutive propagations are 
thirty generations. Each souring is considered one 
germ life and therefore we have one generation at 
every propagation. Whether the milk is pasteurized 
in the same vessel in which the startoline is to be grown 
or in a separate vessel and the startoline jars sterilized 
before putting the milk into them, the milk should 
always be in the jars before the culture is put into it. 
After the culture has been added to the milk and it has 
coagulated it is called "Startoline." 

THE SECOND PROPAGATION. 

The milk used for the second propagation is handled 
the same as the milk used for the first inoculation of the 
pure culture, except that the temperature at which 
the milk is set should be 75 F. or about five degrees 
lower than the temperature used for the first propagation 
This temperature may vary slightly according to the 
methods employed and to the skill of the person hand- 
ling the starter. Add about two tablespoonfuls of sour 
milk from the first propagation to each quart of the milk 
for the second propagation and use about the same 
proportions for each succeeding propagation. 

THE THIRD PROPAGATION. 

Whenever it is necessary to make more than two 
propgaations of a pure culture before it is used for in- 



PAGE TWELVE 



oculating the starter milk to be used in butter or cheese 
making set the milk for the startoline at about 70 F. 
If the second propagation is used to inoculate the starter 
milk set the starter milk at about 72 F. in , winter al- 
lowing a few degrees for the lowering of the temperature. 
Set it at about 68° F. in summer. The subsequent pro- 
pagations may be set at temperatures ranging from 65^ 
to 70^ F. depending upon the quantity of startoline used 
and temperature of the room 

HANDLING THE STARTOLINE. 

From the foregoing we see that we obtain our starto- 
line by inoculating pasteurized milk with a pure Lactic 
Ferment Culture and allowing it to coagulate. For 
the perpetuation of the startoline the milk may be 
taken daily from the can of milk pasteurized for the 
starter, or it may be prepared as directed on page 9. 
Have the pasteurized milk and the startoline 
jars ready, break up the coagulated startoline by shaking 
and add about two tablespoonfuls to each jar filled near- 
ly full with the pasteurized milk. Now shake thor- 
oughly and set at a temperature of 65 ° F to 70 F. Vary 
the quantity of startoline added to each jar according to 
the conditions of the startoline and to possible variations 
in temperature during the ripening process. In ordinary 
room temperature (68° F.) when two tablespoonfuls of 
startoline are added to the milk it will coagulate in 12-18 
hours. When the startoline is in danger of getting overripe 
before it can be used break it up thoroughly and pour 



PAGE THIRTEEN 



out about one-half; then fill the jar again with pasteur- 
ized milk, shake well and set in a cool place. This will 
lower the acidity and give the lactic acid germs a chance 
to multiply and retain their vitality which is essential 
in growing good startoline. 

STARTOLINE INCUBATORS. 

There are various contrivances on the market made 
especially for the purpose of handling the startoline 
or "Mother Starter." These may be obtained from 
any reliable creamery supply house at a reasonable cost. 
They are so made that a uniform temperature can be 
maintained during the ripening of the startoline. This 
uniformity of temperature is necessary for obtaining 
good results. Where electricity can be had a very uni- 
form temperature is easily maintained by placing one 
incandescent bulb in the interior of the incubator and 
turning on the electricity. A common, double- walled, 
tin-lined, wooden box can be used with success in this 
manner. In very cold weather if there is danger of the 
room temperature dropping too low, two bulbs may be 
used instead of one. 

THE HANDLING OF THE STARTER. 

The care to be exercised in selecting, heating and 
cooling milk for the starter is not necessarily different 
from that to be exercised in the handling of the milk 
for the startoline. The can or cans used for making the 
starter should be well tinned and all seams should be 



PAGE FOUPTEEN 



smooth to allow it to be easily and thoroughly cleaned. 
Old cans, especially when the tin is worn off or when 
they are somewhat rusty will impart a "tin can" flavor 
to the milk which will impair the usefulness of the milk 
for starter making. The best starter cans are those 
which produce a vigourous whirling of the milk to pre- 
vent scorching while heating and to facilitate rapid 
cooling. The percent of startoline necessary to be added 
to the starter milk depends, first on the temperature of the 
starter milk when the startoline is added; second on 
the average temperature at which the milk will be kept 
during the ripening period ; third on the time allowed for the 
starter to ripen before it is to be used; and fourth on the 
vigor and acidity of the startoline added. 



N^ 



PAGE FIFTEEN 



TABLE I. 





*c3 


Range 


of Temper 




Startoline L-dded ex- 




ojo 




itures 




pressed in 


10 


X 












a 


s 

Ph 
























m 


Ph 


















03 
















a 


X 
















o 


s 


u 




t-4 

0) 












O 






a 
a 

C/3 








to 




c 

rt 


g 






CO 









d 


d 




fl 






CD 

Oh 


3 


IOO 


12 


68-70° 


F. 


62-67° 


F. 


1-5 


i-5 + 


K-2K 


200 


24 


68-73° 


F. 


63-67° 


F. 


2-IO 


i-5 


1-5 


300 


36 


68-73° 


F. 


6 3 -68° 


F. 


3~*5 


i-5 


^A~1% 


4OO 


48 


68-71° 


F. 


64-68° 


F. 


4-20 


i-5 


2-10 


500 


60 


68-70° 


F. 


65-68° 


F. 


6-25 


1 +-5 


3-1 2 X 


IOOO 


120 


68-70° 


F. 


68-70° 


F. 


15-40 


iK-4 


7^-20 


5000 


600 


68-70° 


F. 


68-70° 


F. 


100-500 


2-108 


50-250 



Explanation of Conditions Indicated on Page 14. 

The larger the per cent, of startoline added to the 
starter milk and the higher the temperature at which 
it is kept, the shorter is the period of time between the 
inoculation and coagulation. The smaller the per cent, 
of startoline added to the starter milk and the lower 
the temperature at which it is kept the longer will be 
the period of time between inoculation and coagulation. 



PAGE SIXTEEN 



It will be noticed in Table I that the range of tempera- 
tures given are not so great when large quantities of 
starter milk are used as when smaller quantities are 
used. This is due to the fact that the larger the quanti- 
ty of milk the less does it change in temperature during 
the ripening period. Small quantities of milk natural- 
ly are more subjected to changes in temperature. This 
is especially true in very cold and very warm weather 
when temperatures go to either extreme. 

Being influenced by these conditions the average 
temperature at which the starter can be grown may 
vary from 64 F. to 68° F. with practically the same 
results. 

When the starter is at the point of coagulation at a 
temperature higher than 64 F. — -66° F. and is not to be 
used at once immediate cooling is imperative since the 
starter is likely to become overripe and whey off, a 
condition in which a starter is almost unfit for use as 
its action is greatly impaired by this condition and the 
effect it should produce is partly or wholly destroyed. 
It is a good plan to see to it that the starter coagulates 
at a temperature lower than 64 F. if it is not to be used 
at once, since when coagulation takes place at a com- 
paratively low temperature the texture of the starter 
is more likely to be loose and silky. When in this con- 
dition it will when poured have the appearance of nicely 
ripened cream and will leave no streaks, nor will it 
show specks or particles of curd. On the other hand 
starters grown at too low temperature and for too long a 



PAGE SEVENTEEN 



period of time before coagulation invariably develop 
sour, slightly bitter, rank or flat flavors thereby impairing 
their usefulness for perpetuation. It is perhaps need- 
less to say that the startoline should not be saved out 
from the starter. During the hot season the starter 
should not be inoculated in the morning for the next 
morning's use unless perfect control of temperature can 
be had because when it has developed quite a degree 
of acidity before cooling in the evening it is difficult to 
prevent its becoming overripe before it is used next 
morning. When the starter milk is inoculated in the 
evening with startoline of good quality and proper acid- 
ity the starter will as a rule be in good condition in the 
morning. During cool weather however, there is not 
much danger of the starter spoiling when set in the 
morning, cooled a little before evening and the ripening 
finished at a lower temperate. 

USING STARTERS EVERY OTHER DAY. 

When the starter is used only every other day it is 
always better to renew the startoline daily and reheat 
the starter milk the second day than to hold over both 
the starter and startoline. By holding over the starto- 
line and starter the development of acid may be too 
rapid and by producing an excess of acid the quality of 
both the startoline and starter is impaired and may be 
spoiled altogether, or cheesy, curdy or vinegar flavors 
produced. 



PAGE EIGHTEEN 



TOO HIGH ACID STARTERS. 

It is a well known fact that after the acidity in the 
startoline or starter has developed to about .8% the 
strength of the acid present retards and finally prevents 
the production of a good quality of lactic acid necessary 
in butter or cheese making. After such a stage is reached 
the quality of the acid undergoes changes. The first 
change noticeable is the change to a vinegar flavor, a 
little later it will show signs of wheying off and then in 
many cases a digesting of the curd begins. All these 
signs are indications of the weakening of the lactic acid 
germ. Therefore great care must be taken to prevent 
the development of too high acid in the startoline. It 
should not have more than .7% acid at any time and it 
is best not to exceed .65% in order to maintain a fine 
quality of acid in both startoline and starter. A high 
degree of lactic acid weakens the lactic acid germ and in 
many cases kills it. 

RIPENING STARTERS. 

The degree of acidity to which starters are ripened 
before being added to cream varies according to reports 
from 100 of the best creamerymen in the United States 
from .45 to .80%. This variation is due to different 
methods of handling and ripening cream and different 
methods of using the starter. The degree of acidity 
also depends upon the kind of cream handled — that is 
whether it is whole milk or hand separator cream. j,. 



PAGE NINETEEN 



TABLE II. 

Grouping the One Hundred Creameries Showing the 
Degree of Acidity to Which the Starter Was Ripened. 



Number of Cream erym en 
using the same per cent, of 
Acidity. 




16 


21 


22 


22 


4 


5 


Total 
100 


Per cent, of Acidity. 


•45 


•5o 


•55 


.601.65 


.70 


•75 


.80 


AV'g 
.62 



The average of .62% is about the proper acidity which 
the starter should have for butter making in the average 
creamery. Where hand separator cream is used the 
starter may be ripened to a higher acid than where 
whole milk cream is used. The greater the extent of 
undesirable fermentations in cream the higher may the 
starter be ripened. However I should not advise 
ripening the starter higher than .75%. 



REGULATING THE QUALITY OF ACID IN BOTH 
STARTOLINE AND STARTER. 

When startoline, due to neglect in handling, produces 
a low acidity and a sweet flavor in the starter this can 
be remedied by ripening the startoline to a higher de- 
gree of acidity for several days. Also if the starter is 
not properly handled and is slow in coagulating, its 
activity can be increased by ripening the startoline at 
a temperature higher than usual and using a larger 



PAGE TWENTY 



quantity of startoline. The slowest startoline can be 
made more active by a few days of this treatment. If 
a starter is too acid in flavor it can be brought back to 
a mild pleasant flavor by ripening it to a lower degree of 
acidity. This is especially noticeable if the starter is 
cooled to about 5 6° F. soon after it is set, before the acid- 
ity has developed much, held at this temperature 
about 5-8 hours and then warmed to about 75 F. in 
order to hasten coagulation. On examination at the 
time of coagulation it will be found that the acid is of a 
mild pleasant taste. When this method is used the 
starter must be used at once because the high tempera- 
ture favors curdling and wheying off and the possible 
production of alcoholic fermentations. 

THE PINK OR BROWN STARTER. 

Heating the starter milk twice to about boiling point 
has a very detrimental effect on the quality of both the 
milk sugar and the lactic acid. There are more starters 
spoiled by overheating the milk than many butter makers 
imagine. The milk invariably takes on a brownish color 
when overheated. This indicates that the milk sugar 
has caramelized by reason of having been scorched. By 
changing the condition of the sugar, an inferior quality 
of lactic acid is produced. It is only natural that when 
the milk sugar is scorched, the starter will have a burnt 
flavor. This flavor is also imparted to the butter by the 
use of such a starter and it destroys the fine "bouquet" 
so desirable in butter. Such a starter is usually spoken 



PAGE TWENTY-ONE 



of as a pink or brown starter and as having a scorched 

or burnt flavor. 

BURNT FLAVOR IN STARTER DUE TO MILK USED. 

There is a peculiar flavor in the milk of some herds 
during the fall, known as a burnt flavor. This peculiari- 
ty usually manifests itself more frequently during the 
corn cutting season than at any other time of the year. 
This flavor seems to be due to the excessive feeding of 
corn stalks, corn stubbles, frozen grasses and half dead 
herbage. Dairymen know that corn cutting knives 
and the knives of the feed cutter become heavily coated 
with a gummy, sweetish substance from the juices of 
the corn. This smells a trifle tarry and the same odor 
can be found in the milk when it flows from the separator 
or when heated in the starter can. I have known many 
instances where this flavor was easily noticeable in the 
starter and also in the butter made from such milk. 
JUDGING STARTERS. 

The same scale of points applies to the judging of the 
starter and of the startoline. Also in nearly every case 
the defects found in one will be found in the other. The 
startoline should sour in a reasonable length of time if 
so intended by the person in charge of it. The body 
should be smooth and firm when well coagulated and it 
should be free from gas bubbles and whey. When shaken 
up and poured it should resemble the consistency of 
well ripened cream and should be smooth and free from 
lumps and granulations. The aroma should be of a 



PAGE TWENTY-TWO 



clean, pure, acid nature, and be reasonably pronounced. 
The flavor should be clean and without cheesy or curdy 
taints. When broken up by shaking and held at a low 
temperature it should not whey off very soon. Whey- 
ing off readily indicates the weakening of the lactic acid 
organisms, and the appearance of flat, weak or dull flavors. 
When such a condition arises a new culture must be 
set at once, since the starter shows signs of "running 
out" and may at any time fail to produce a good flavored 
acid. 

A STARTER SCORING BLANK. 

Name Date 

Address 





Perfection 
Points 


Remarks 


Aroma 


20 


Clean, slightly acid, reasonably pronounced, 
free from taints. 


Flavor 


5° 


Clean, mild acid taste, free from curdy, 
cheesy and fermented flavors. 


Body 


30 


Before breaking up — close, smooth, no gas 
bubbles; after breaking up — smooth, 
creamy, silky. 


Total 


IOO 





PAGE TWENTY-THREE 



USE GLASSWARE. 

Whenever obtainable, glassware should be used in 
growing the startoline, because when glassware is cleaned 
and sterilized it may be stoppered and left for a day or 
longer without acquiring a bad odor. The only smell 
which manifests itself upon opening a glass vessel which 
has been closed for some time is a dead-air smell. This is 
not the case with a tin vessel, for no matter how carefully 
cleaned and sterilized it may be, if it is closed tightly for 
several hours a very offensive odor is noticeable upon 
opening it. This odor somewhat resembles fermented 
milk or an old tin can. Due to contamination from 
this source all tinware used for growing the startoline 
should he discarded and replaced by glass vessels. A 
few glass quart or gallon jars with glass stoppers, in 
addition to the utensils already at hand are all that are 
needed for handling the startoline. Glass jars can very 
easily be sterilized either by boiling them for five minutes 
or by applying live steam to them by placing them under 
a pail turned over a steam jet. Glassware shouldTbe 
used in handling the startoline whether it be in a large 
or a small creamery. Where large quantities of starto- 
line are required use several gallon jars with glass 
stoppers. 

UTENSILS WHICH SHOULD NOT BE USED. 

China ware should not be used because the glazed 
surface cracks very easily and the vessel will absorb milk 
which will create offensive odors and contaminate the 



PAGE TWENTY-FOUR 



startoline. Earthenware, such as crocks of any type 
should not be used as they are worse than China ware. 
Either China or earthenware can be used only for a short 
time, if necessary to use them at all, and then must 
be thoroughly cleaned and aerated before each time 
they are used. 

High grade enameled ware is very good and may be 
classed next to glassware for use in the handling of 
startoline. Aluminum utensils are now being used in 
some creameries and promise to be among the best 
utensils for handling startoline. 

Utensils in the order of their usefulness: 

i. — Glass. 2. — Enameled Ware. 3. — Aluminum 

Ware. 4. — -High Grade China. 5. — Tinware. 6. — 

Earthenware. 

KEEP FLIES FROM THE MILK. 

We need hardly mention what a nuisance flies are 
around creameries and cheese factories, for this is well 
known. In order that we may more fully comprehend 
the importance of keeping the flies from falling into the 
milk or getting at the same for refreshment, we wish to 
call attention to some experiments carried on by Prof. 
F. C. Harrison of Ontario Agricultural College as given 
in Bulletin No. 41, in which he says: "Single flies were 
placed in test tubes containing a measured quantity of 
sterilized water and well shaken. This water on 
analysis was found to contain large numbers of gas pro- 
ducing bacteria. Frequently 50,000 bacteria were^ob- 



PAGE TWENTY - FIVE 



tained from a single fty and of these over 20,000 were 
gas producing. Is it any wonder that the startoline 
or starter does not always turn out as well as it should? 
I wish to emphasize the fact that it is not the pure cul- 
ture that produces gas in starters but the milk that was 
used which may have been contaminated by uncleanly 
handling, or by imperfect pasteurization. Instances 
are known where the starter milk after pasteurization 
and cooling to 8o° F. has risen up and crowded out of 
the starter can and the gassy curd fell onto the floor 
beside the starter can. This was due to gassy fermenta- 
tion and these fermentations are very destructive to 
the finer flavors in butter or cheese. No high scoring 
butter can be made from cream in which gassy fermenta- 
tions are present in any great degree. 

STARTERS IN CREAM RIPENING. 

It has been found by both scientific men and practical 
dairymen that natural ripening of cream favors the 
development of undesirable flavors, unless the cream so 
ripened was produced and handled under the best 
sanitary conditions. Ideal sanitary conditions on dairy 
farms and in creameries do not as a rule now exist. 
Therefore in order that cream may be more uniformly 
ripened from day to day regardless of external condi- 
tions and minor contaminations a pure lactic ferment 
culture has been found indispensable in the controlling 
of undesirable fermentations in cream 



PAGE TWENTY -SIX 



RAW OR PASTEURIZED CREAM. 

Starters should be used in both raw and pasteurized 
cream but it is only in pasteurized cream that the full 
benefit of a starter is realized, because in this cream 
lactic acid can develop without the interference of other 
fermentations. In raw cream, as a rule a great variety 
of other fermentations thrive and therefore the full 
benefit of the starter is not always realized. Lactic 
acid develops faster in pasteurized than in unpasteurized 
cream. The poorer the cream is in quality the larger 
should be the quantity of starter added to it. 

PER CENT. OF STARTER TO BE ADDED TO CREAM. 

The per cent, of starter necessary to be added to cream 
depends upon: (i) the quality of the cream; (2) the 
richness of the cream; (3) the kind of cream, whether 
whole milk or hand separator cream; (4) the tem- 
perature of the cream during ripening ; (5) how long the 
cream is to ripen until the necessary acid has developed. 
In the order as mentioned above: (1) when the 
cream is impure add more starter; (2) the richer 
the cream the larger the per cent, of starter should be 
added' (page 27); (3) hand separator cream as a 
rule needs more starter than whole milk cream (page ) ; 
(4) the higher the temperature of the cream the small- 
er is the per cent, of starter to be added, and the lower 
the temperature of the cream the larger is the per cent, 
of starter to be used in order that the cream may ripen 



PAGE TWENTY -SEVEN 



in the allotted time; (5) the longer the time allowed 
for the cream to ripen the smaller is the per cent, of 
starter necessary to use and the shorter the ripening 
period the larger must be the per cent, of starter used. 

RICHNESS OF CREAM AND PER CENT. OF STARTER. 

The following table shows the number of pounds of 
starter that may be added to cream containing a given 
per cent, of butter fat and still have cream of churnable 
richness. 

TABLE NO. III. 

Per Cent, of Starter Added to Cream. 



Test of 
cream before 
add. starter 



Different Quantities of 
Starter added to every 
100 lbs. cream. 



Test of Cream after adding 
the Starter. 



60% Cream 



Adding 100 lbs. starter 
40 



Test after add. S. 30% 
" " 40% 
" " 46% 



50% Cream 



Adding 100 lbs. starter 
5° 
3° 



Test after add. S. 25% 

" 33% 
" 38% + 



45% Cream 



Adding 75 lbs. starter 

50 " 

25 " 



25% + 
3o% + 
36% + 



40% Cream 



Adding 75 lbs. starter 

50 
25 " 



23% + 
26% + 

32% 



PAGE TWENTY - EIGHT 




35% Cream 


Adding 


50 tbs. starter 
40 ' 
20 " 


" ■« 23% + 
" " " " 25% 

" " 29% + 


30% Cream 


Adding 


30 lbs. starter 

25 ' 
20 " 


" " " " 23% + 

" " " " 24% 
" " " " 25% 


25% Cream 


Adding 


20 lbs. starter 

15 ' 

10 " 


" " " " 21 -% 

" " 22 -% 

" " " " 23 -% 



TEMPERATURE AND TIME. 

The best temperature for ripening cream at the 
average creamery is 67-69° F. in summer and 68-71° F. 
in winter. Where a large per cent, of starter is used in 
cream lower temperatures may be used than when small 
quantities of starter are added. Due to these and other 
variations previously mentioned no definite length of 
time can be given in which to ripen cream. Consider- 
ing the possible action of lactic acid and other fermenta- 
tions on butter fat during the ripening period it seems 
that the shorter the period consumed in ripening cream 
the better is the quality of the butter. Try to adjust 
things so as not to ripen cream for a longer period than 
eight hours nor for a shorter period than three hours. 



A FEW THINGS TO REMEMBER. 

Remember that the lactic acid germ is a tiny, delicate 
plant. 



PAGE TWENTY-NINE 



That heat may very easily destroy its life. 

That cold does it no injury whatever. 

That high acid weakens and finally kills it. 

That a temperature between 65-75° F - is most favor- 
able for the production of a good quality of acid. 

Always use a thermometer when setting the starter. 

Never pasteurize without knowing the time and tem- 
perature applied. 

Never use old, acid or unclean milk. 

Never use anything but glassware or enameled ware 
for handling your start oline. 

Have a well tinned starter can. Copper is poison to 
the good flavor of lactic acid. Pay proper attention 
to the details of the handling of the startoline and a 
good quality of lactic acid will be the result. 

Try to be a good judge of conditions as they arise. 

Do not think that the starter will take care of itself. 

Do not think that any kind of sweet milk is good 
for making a first-class starter. 

Do not shake up the startoline until it is to be used. 
This also applies to the starter. 



CHR. HANSEN'S 

Celebrated 

latttBlj iatnj Pr?paraiuma, 



CHR. HANSEN'S LACTIC FERMENT CULTURE 

is so well known to all up-to-date butter and cheese makers as 
to need but little description here. 

The "Small Package" for two quarts of Startoline has proven 
to be large enough for any ordinary creamery or cheese factory 
and, as a rule, renewal once in two weeks is sufficient. 

It makes a vigorous starter, ensuring high flavor, perfect 
aroma, keeping quality and uniformity in butter. In cheese 
making it does away with gassy curd and produces a curd of 
uniform and perfect consistency. 

Chr. Hansen's Culture, 

being a dry powder, has great keeping quality and can safely 
be kept in stock for several months. It is advisable to always 
have an extra package on hand with which to promptly start 
a fresh propagation of Startoline in case of accident to the one 
running. 

Standing Orders for 3 packages to be sent every six weeks are 
on our books from many first-class butter and cheese makers all 
over the country. May we enter yours ? 

CHR. HANSEN'S DANISH RENNET EXTRACT 

is known as The Standard, not only in every state of the Union in 
which cheese is made, but also in Canada, Australia and Europe, 
in fact 

All Over the World. 

Its high qualities are strictly maintained and that is the secret 
of its popularity which never was greater than now. 

Considering its strength, it remains the cheapest coagulating 
agency per 1,000 lbs. of milk if not per gallon of extract. 

See that you get the genuine "Hansen's". 



CHR. HANSEN'S DANISH CHEESE COLOR 

has never yet been equaled in beauty, clearness and strength, 
imparting as it does the beautiful creamy, orange color so much 
appreciated in cheddar cheese. 

It is a Purely Vegetable Annatto Color. 

Cheese Merchants are particular that none but the best color 
should be used. 

What does the saving of say 25 cents per gallon amount to? 
Let us see! A gallon is 128 ounces. If you use xyi oz. per 1,000 
fbs. of milk or 100 lbs. of cheese, a gallon will make 8,533 lbs. of 
cheese. 

It does not take much of inferiority in color to decrease the 
value of the cheese by 14, cent per lb. or $21.33 for the 8,533 lbs. 
of cheese. Would it pay to try and save 25 cents at the risk of 
losing $21.33 or more? 

Chr. Hansen's Cheese color has stood the severest test for forty 
years and has come out ahead of all competitors to this day. 

CHR. HANSEN'S DANISH BUTTER COLOR 



The Purest and Strongest Vegetable Butter Color That Can Be 
Manufactured — The Kind that Does Not Add Taste or Odor to 
the Butter. 

Since the coal tar colors were abolished our Danish Butter 
Color, which has been used in the famous Danish butter for 40 
years, has come to the front again also in this country and is now 
sweeping the field securing the highest scores at most exhibi- 
tions for the butter makers who are using it . 

CHR. HANSEN'S UNRIVALED RENNET TABLETS AND 
CHEESE COLOR TABLETS 

are exceedingly handy for cheese making at home on the farm. 

They can be sent by mail at a trifling cost and their curdling 
and coloring power is astonishing. 

They are for sale by druggists in all dairying sections. 



V » 1909 



CHR. HANSEN'S FAMOUS JUNKET PREPARATIONS 

consist of 

Junket Tablets for dainty milk desserts and ice cream. 

Junket Cream Tablets for manufacturers of ice cream on a 
larger scale than in the ordinary household. 

Junket Brand Buttermilk Tablets to make pure, clean, refresh- 
ing buttermilk or Lactic Acid milk at home. 

Junket Brand Colors (Raspberry Red, Orange Gold and Lemon 
Yellow) and Junket Brand Flavoring Extracts. (Vanilla, Lemon, 
Orange, Almond, Nutmeg, Clove, Allspice, Ginger, Cinnamon, 
Rose, Peppermint and Wintergreen) of the highest quality. 
Dairymen making ice cream are especially urged to try our ex- 
quisite Vanilla and other flavoring extracts as well as our beauti- 
ful colors, which are as pure as our Dairy Preparations. 
CHR. HANSEN'S LABORATORY, 

Little Falls, N. Y 




NC 



LIBRARY OF CONGRESS 



0000(3^1803 



_/ 



+^f 



:-^V 



